Barbecued Asparagus with Hollandaise | Stonegate Estate Eggs
These barbecued asparagus with hollandaise using Stonegate Estate Organic eggs are the perfect summer side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stonegateestate.co.uk.
Ingredients
- 8 -10 spears of asparagus
- 8 baby leeks
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper
- For the hollandaise sauce
- 150g organic unsalted butter, melted
- 3 Stonegate Estate Organic egg yolks
- 1 tablespoon cider or tarragon vinegar
- 1 tablespoon water
- A good pinch of salt
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